Brennan's Steakhouse Texas Strawberry Salad

Brennan's Steakhouse Recipe

1 baguette, cut into 1/2 inch diagonal slices
1/4 cup butter, melted
1/4 cup fresh cow's or goat's milk cheese, softened
1 teaspoon chopped fresh herbs (thyme, basil and oregano)
8 ounces mixed greens (arugula, endive and mache)
8 Texas strawberries, quartered

Texas Strawberry Vinaigrette:
2 cups Texas strawberries, quartered, divided
1 shallot, minced
2 tablespoons rice wine vinegar
1/4 cup vegetable oil
salt and black pepper to taste

Candied Almonds:
1/4 cup whole almonds
1 teaspoon vegetable oil
1 cup confectioner's sugar

For the Vinaigrette:  Puree 1 1/2 cups strawberries with the shallot and vinegar, using an immersion blender in a mixing bowl. In a slow stream, whisk in the oil to create a creamy emulsion. Adjust seasoning.  Add the remaining strawberries Allow for flavors to marry a few hours before serving.

For the Nuts: Toss almonds with oil. Place on a baking sheet. Bake at 350 degrees for 10 minutes, stirring every 3 minutes. Toss with confectioner's sugar. Cool and store in an airtight container until ready to use.

To Plate:  Dip the baguette slices in butter. Toast or broil until golden brown. Combine the cheese and herbs; spread over bread. Broil until hot and bubbly. In a large mixing bowl, Toss the greens, almonds, quartered strawberries and vinaigrette. Arrange on plates; top with toast.

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